Chocolate Salted Caramel Pretzel Bark

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Sometimes I am just minding my own business, flitting through Twitter and I see a Tweet I have to check out.  That’s the case with this candy recipe treat I found last week and just HAD to make.  My Christmas was not going to be complete until I tried this yummy treat, so I got all the ingredients together and whipped up a batch.

They did NOT disappoint.  I found the recipe from Shannan over at Flower Patch Farmgirl.  She’s a sweetheart and once I read her post on this delectable dessert, Salted Caramel Chocolate Pretzel Bark, that cinched the deal for me.  I’ll do a step by step for you on how I made them.  She had also linked to a post she found on Pinterest, so you can check that one out too.  These things just fly around the internet, don’t they?  Shannan had me really laughing when she called it Crack Bark.  OK, I think I need to try this stuff. Thanks Shannan, for pushing me over the edge!  🙂  I would have to agree with her after making it.

Here’s my version:

pretzels

Line pan with foil, cover both sides and ends.  Key to peeling the foil off when it freezes.  Layer pretzels.  Get mini-pretzels, mine are a little bigger.

butter

Melt butter

butter and brown sugar

Add one cup brown sugar.  Stir to a boil, keep stirring.

stir together

It will bubble and get browner and browner.

slow boil

And turn into a gooey, sticky, caramelly delight.

pour over pretzels

Pour over pretzels.

caramel over pretzels

Like this!   Bake 5 minutes.

add chocolate chips

Add big bag of chocolate chips.

melt chocolate

They will melt if you do this right out of the oven.  Smoosh and cover all the pretzels and caramel, or as much as you can.  Sprinkle with sea salt.  Liberally!

freeze

Freeze and then peel off foil and break apart.  Enjoy this lip-smacking delicious treat!

break apart

Chocolate Salted Caramel Pretzel Bark

1 bag mini pretzels (I got medium ones, but mini would work better)

2 sticks real butter

1 cup brown sugar

1 bag chocolate chips (12 oz. I think is the larger bag)

Sea Salt

Line a 4 sided jelly roll pan with foil. Be sure that foil goes up over each side and end. This helps the foil come off easier when you freeze the caramel & chocolate.  I had to peel a bit of foil off in bits to get it all off, but covering all sides should help.

Melt 2 sticks of butter in saucepan. Add one cup brown sugar and stir together.  Boil just a little and keep stirring until it gets darker.  Shannon notes, you want to let it cook just to the point that you think you may have ruined everything.

Pour over pretzels.  Bake at 350 for 5 minutes. Remove from  oven and immediately throw on the chocolate chips.  The  heat will melt them, then scrape your rubber spatula over them to spread around.

Sprinkle liberally with sea salt.  More might be better if you love the delicate balance of sweet vs. salty. Yes!

Cool a bit on the counter, then pop into the freezer for an hour or so. Break apart into bite sized pieces.

Enjoy and tell everyone how great it is if you make it!!  This is definitely a keeper for me.  I love sweet and salty treats and I thought you just might like a little something extra to make for New Year’s. 

You know, alongside those black-eyed peas and greens.  🙂

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- Rhoda

Comments

  1. Rhoda! Happy New Year and thanks so much for posting this. I’ll definitely be trying it this week!

  2. Shoot. Just when I thought I was done with making sweets for a while! This looks so good I think I might go make some right now….Happy New Year!

  3. You can bet I’ll be making this for the Bunco gals later this month! I might even need to make two batches; one for me and one for them! YUM!

  4. My mouth is watering. I would make them right now if I had the stuff!! Found you through The Shabby Nest, Kathy, Petticoat Junktion

  5. These look so yummy and so easy…a winning combination in my book!

  6. These were yummy! I did use the small pretzels. But I wasn’t sure how long(could you estimate–5min,etc..) to cook the butter and brown sugar. Mine never really turned brown but I think I cooked it to long since it was more “praline” like. Of course, no one really cared as they devoured it:) but next time I will try a less cooking time because I think they will be more caramelly(not really a word but…) . Thank you!!!!

  7. These look delish! What is the measurement of butter? We have big blocks of butter not sticks. Thanks…can’t wait to try them!

  8. Susan Foster says:

    We call this Christmas Crack because it is so addictive. It’s great with saltines too!

  9. Do you think we can replace the pretzels with nuts like cashews or walnuts?

  10. Can you freeze this after it is broken apart? I have mine in cello bags inside the fridge but would like to freeze it for Christmas.

    • Krista, I haven’t tried freezing, but I don’t see why not. I know that the pretzels do tend to get stale after a week or so if they are not all eaten.

  11. I make this every Christmas and for some reason, this year, the bark stuck to my parchment paper, I had to reheat it for a couple minutes to get it off but then it was no longer bark, it was clumps. What did I do wrong? Possibly not melt the sugar to a certain temp, it was blended well with the butter and syrup like, temp was correct and so was time in oven, left it at room temp to cool, then refrigerate, help please.

    • HI, Shar, so sorry, I’m not sure what could have gone wrong because it’s always worked fine for me and I haven’t had it stick like that. Can you still break it apart? Mine was broken apart after cooling I think.

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  1. […] night, we made Chocolate Salted Caramel Pretzel Bark on a whim. We had all the ingredients, and we were just tipsy enough to attempt to make caramel […]

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